Seasonal Collaboration

Primary Roles and Responsibilities:• Staff recruitment and internal structure.• OS&E forecasting, budgeting, researching and purchasing.• Creating the SOPs for the Club and F&B.• Creating the SOS for the F&B outlets• Creating the procedure for the stock control and monitoring.• Menus Design (food, beverage, wine list)• H&S• Food Safety assessment• Designing the wine menus for all outlets• Design and concept of Drinks and Cocktail List• Creating and implementing the It system and EPOS• Collaboration with the interior design team for the restaurant, bar and lounge furniture and layout (BOH and FOH).• Suppliers research and negotiation- contracts and investments-.• Menus design and concepts• Collaborating with nutritionist for the healthy and work out supplements menu.• Supervising the Event Manager and cultural event.• Club’s Duty Manager First Aid, Fire Marshal and F&S Level 2 Certificate holder

Interim position.

Responsible for a 90 Covers 2 AA Rosette Restaurant and four Private Dining Rooms serving an average of 1.700 guests per month.I have implemented and created a departmental micro management structure including the Wine team, the reception and group reservation team.Responsible for the restaurant P&L and actively involved in the F&B P&L.I have open and managed the restaurant Facebook and Twitter account and I am responsible for the marketing and promotions.Improve the Tripadvisor ranking from #538 (Jan 2013) to #160 (present).Increasing the cigar's sales of 528% in four month compare to the previous management and win the second place in -The Spectator- "Cigar Terrace of the year 2013".Full HR responsibilities such as: Recruitment, monthly Job chat and appraisals, disciplinary, payroll and training.Creating and implement the stock control so to achieve positive result for the F&B for 13 month consecutively.